Oven-Baked Coconut Shrimp

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4.7 of 5 (46)

Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 229.8

Total Fat: 9.7 g
Cholesterol: 63.8 mg
Sodium: 756.8 mg
Total Carbs: 23.4 g
Dietary Fiber: 1.3 g
Protein: 12.5 g

View full nutritional breakdown of Oven-Baked Coconut Shrimp calories by ingredient

Introduction

There is almost no fat in this recipe. Recipe can be doubled to 48-52 shrimp which is enough to feed a crowd! Cooking time is estimated depending on the size of the shrimp. Serve with pineapple or a fruit salsa. There is almost no fat in this recipe. Recipe can be doubled to 48-52 shrimp which is enough to feed a crowd! Cooking time is estimated depending on the size of the shrimp. Serve with pineapple or a fruit salsa.

Minutes to Prepare: 20

Minutes to Cook: 20

Number of Servings: 4

Ingredients

24 large uncooked shrimp (peeled, deveined and leave tails intact)

1/3 cup cornstarch

1 teaspoon salt

1/2 teaspoon ground red pepper (can use more)

3 large egg whites

1 1/2 cups sweetened flaked coconut

Directions

Preheat oven to 375 degrees F.
Rinse shrimp under cold water and pat dry with paper towels.
In a shallow dish combine cornstarch with salt and red pepper; stir to combine.
Place egg whites in a medium bowl; beat using an electric mixer on high speed until frothy (about 2 minutes).
Place the coconut in a shallow dish.
Working one shrimp at a time dredge the shrimp first in the cornstarch mixture, then dip in egg whites and then in shredded coconut.
Place the shrimp on a foil lined baking sheet that has been generously coated with cooking spray.
Repeat with remaining shrimp (cornstarch, then egg white, and then in coconut).
Lightly spray the shrimp with cooking spray.
Bake 10 minutes. Turn shrimp and bake another 10 minutes or until shrimp are done.

Number of Servings: 4

Recipe submitted by SparkPeople user GETSANGEL.